Low FODMAP Chorizo Baked Rice
Serves 4
Indulge in the delightful combination of Na’cho problem and For every o’cajun coming together to create a soul warming winter masterpiece. This low FODMAP chorizo baked rice dish is super quick and easy to make and is full of flavour!
Author: Kelsey Paterson, Monash FODMAP trained Dietitian
Prep time: 10 minutes
Cook time: 40 minutes
Ingredients
- 200g low FODMAP chorizo sausage
- 3 garlic sprout stems (or use green tips of 3 spring onion)
- 1 carrot, grated
- 1.5 cups long grain white rice
- 1/2 tsp low FODMAP chicken stock powder
- 1 x 400g can tomatoes
- 1 cup corn kernals (from fresh, frozen or canned)
- 1/2 Jalapeño, finely diced (optional and adjust to spice tolerance)
- 2Tbsp Na’cho Problem spice mix
- 1 Tbsp For Every O’cajun seasoning
- Zest and juice of 1 lime
- 2 cups boiling water
- 1 cup cheese, grated
- 1/2 cup, fresh herbs (coriander or parsley), roughly chopped to garnish
Method
- Pre-heat the oven to 200°C degrees fan bake.
- Chop the chorizo by slicing length ways in half and then slice into half moons. Finely slice the garlic sprouts and grate the carrot.
- In a deep ceramic oven-proof dish add the rice, stock powder, chorizo, carrot, garlic sprouts, canned tomatoes, corn, jalapeño if using, Mexican spice mix, Cajun seasoning, lime zest and boiling water. Mix using a spoon until evenly combined.
- Cover with tin foil and bake in the oven for 35-40 minutes. Remove from oven once the rice is cooked through.
- Sprinkle evenly with cheese and grill for 5 minutes until golden.
- Serve with a sprinkle of fresh herbs and squeeze of fresh lime juice.
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